Fish And Chips

• deep fat (for frying) or oil (for frying)
• 8 medium white fish fillets
• 4 ounces self-raising flour
• 1/4 teaspoon salt
• 1 egg
• 1 tablespoon butter, melted
• 5 fluid ounces milk
• lemon wedge (to garnish)

1. Half-fill a deep pan with melted fat or oil.
2. Heat until a faint haze rises from it (or until a bread cube sinks to the bottom of the pan, rises to the top immediately and turns golden in 50 seconds).
3. Sift the flour and salt into a bowl.
4. Beat to a smooth batter with unbeaten egg, butter and milk.
5. Coat 2 pieces of fish with batter.
6. Lift into the pan with a fork or kitchen tongs.
7. Fry until crisp and golden, allowing about 6-8 minutes for large pieces and 4-5 minutes for medium.
8. Remove from the pan and drain on unprinted (white) newspaper.
9. Garnish with lemon wedges, and serve with Fish and Chip Shop Curry Sauce (Recipezaar#17175).

oil, white fish, flour, salt, egg, butter, fluid ounces milk, lemon

Taken from www.food.com/recipe/fish-and-chips-18481 (may not work)